Sauce Normande (for fish)

A recipe from cooking-ez.com
208K3.7 January 1st 2020
Sauce Normande (for fish)
Imprimer cette page - Remove photos

For 500 ml, you will need:

Times:

PreparationCookingStart to finish
16 min.24 min.40 min.

Step by step recipe

1

Make the blond roux

Melt 30 g butter in a small pan.

Add 30 g flour all at once.
Sauce Normande (for fish) : etape 25
2Mix thoroughly using a wooden spatula, then stir constantly on low heat until the mixture takes on a light "blond" colour. Take off the heat immediately and leave to cool.

You have now made a blond roux, like for a bechamel sauce.
Sauce Normande (for fish) : etape 25
3

Prepare the flavouring

Peel 200 g mushrooms (if necessary) and chop small. Set aside.
Sauce Normande (for fish) : etape 25
4Prepare 2 shallots.Sauce Normande (for fish) : etape 25
5In a medium-sized pan, melt 30 g butter then add the shallots, salt and pepper.

Cook for 1 minute without colouring.
Sauce Normande (for fish) : etape 25
6Add mushrooms, 4 sprigs parsley whole (it is important to include the stalks) and mix well.Sauce Normande (for fish) : etape 25
7Add 100 ml dry white wine and leave to reduce by 3/4.Sauce Normande (for fish) : etape 25
8Add 350 ml fish fumet (stock) and bring to the boil.Sauce Normande (for fish) : etape 25
9

Finish the sauce

Add the blond roux all at once and beat in with a whisk. The mixture will thicken immediately.
Sauce Normande (for fish) : etape 25
10Strain the sauce through a fine strainer, collecting the liquid in a saucepan. Discard the contents of the strainer.Sauce Normande (for fish) : etape 25
11Finish by adding 150 ml liquid cream, bring to the boil and leave on low heat for 5 minutes.

Your sauce normande is ready.
Sauce Normande (for fish) : etape 25

Remarks

For a more modern touch, you can replace the roux with a little cornflour (corn starch) mixed with cold water.
View this recipe : https://cooking-ez.com/base/recipe-sauce-normande-for-fish.php
March 28th 2024.
qrcode